This week I received a very welcome gift: an overwhelming amount of tomatoes straight from a family friend’s garden.
What to do?
Aside from a mountain of recipes, the one I’m most eager to make is homemade tomato puree.
Note that you should sterilize the jars where you will pour the tomato puree and ensure they are dry.
Few simple ingredients for a super preserve that will accompany us through the winter.
Are you ready?
Let’s go!
See also: Easy and Quick Pickled Mushrooms
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 50 Minutes
- Portions: 1.75 lbs
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4.4 lbs San Marzano tomatoes
- to taste fine salt
- to taste basil
Tools
Food mill
Sterilized jars
Funnel
Preparation
To prepare the tomato puree, first check the quality of the tomatoes, ensuring they are healthy and free of bruises;
Wash and dry them;
Remove the stems and cut them in half;
Place the tomatoes in a pot with salt and let them wilt over low heat for 30 minutes;
Stir occasionally;
Once cooked, pass them through the food mill a little at a time and place them in a bowl;
Fill the sterilized jars with the help of the funnel;
Along with the tomato puree, add fresh basil leaves to taste;
Fill the jars up to 3/4 inch from the rim and seal tightly;
Place the jars in a pot with water (you can separate them with a cloth) and cook for 30 minutes;
Drain the jars and let them cool;
Ensure that they are vacuum-sealed and store in the pantry.
Store in a cool and dry place
